1. Prep the Rolls: Open the can of cinnamon rolls and separate them. Using kitchen shears or a sharp knife, cut each roll into four equal-sized quarters.
2. Make the Egg Mixture: In a medium bowl, vigorously whisk the eggs, milk, vanilla extract, and cinnamon until the mixture is smooth and fully combined.
3. Coat the Bites: Gently add the cinnamon roll pieces to the egg mixture. Using a spoon or spatula, toss them until every piece is evenly coated. Tip: Work quickly to avoid over-soaking, which can make the rolls soggy.
4. Cook to Perfection: In a large non-stick skillet or griddle, melt the butter over medium heat. Once the butter is bubbling, add the coated bites in a single layer, ensuring they aren’t crowded (cook in batches if needed).
5. Fry and Flip: Cook for 2-3 minutes per side, using tongs to flip them, until they are puffed up and golden brown on all sides.
6. Serve Warm: Remove from the skillet and serve immediately. Drizzle with the included icing, a splash of maple syrup, or a dusting of powdered sugar.
Chef’s Notes & Variations
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Pro Tip: For a perfectly clean sear, wipe the skillet with a paper towel between batches and add a fresh pat of butter.
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Caramelized Crust: Toss the cooked bites in a mix of cinnamon and sugar right after frying.
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Make it Fancy: Serve with a side of whipped cream cheese dip or fresh fruit compote.
Serving Suggestions
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The ultimate brunch centerpiece, paired with crispy bacon or sausage.
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A fun “breakfast-for-dinner” dessert served with a scoop of vanilla ice cream.
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Pack them (without icing) for a kid-friendly lunchbox or road trip treat.
Storage & Reheating
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Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
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Reheat: Reheat in the microwave for 15-20 seconds or in a toaster oven/air fryer at 350°F for 3-4 minutes to regain crispness.
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Freeze: Freeze un-iced bites on a parchment-lined sheet pan, then transfer to a freezer bag for up to 2 months. Reheat from frozen in a 350°F oven for 10-12 minutes.
